Ancient Grains - Discovering Farro

Though Quinoa has dominated the national food conversation for quite some time, there's an upstart grain that's gaining steady popularity, and though it may seem newly on the scene, Farro is as old as they come. Ancient, in fact. Much of my education on Farro comes from this wonderful article I found on NPR. It was here that I learned that there are really three varieties of Farro, and that their differences are determined by whether or not the bran has been removed. We'll be using the Emmer Variety, which is the most common and best if you're looking for a shorter cook time. Aren't we always? 

Farro Salad With Arugula & Purple Carrots, Photo: NK

Emmer is also known by its Latin name, triticum dicoccum.  

Farro has an especially rich history - it is the grain from which many others sprung, and it served as the primary food of the Roman Legion. You might imagine it to be a pretty special grain if it could nourish an army. Indeed, the health benefits of Farro are many. Preparation-wise, it's just as versatile as rice, and it cooks -and looks- a lot like barley. Your can serve it on its own, add it to soups or toss into salads, as we are about to do today. Especially adept cooks might like to transform it into risotto. 

Purple Carrots, Photo: NK

Our hearty Farro Salad will get a little extra flair from the addition of Purple Carrots, a colorful variety of the more common veggie that I've recently discovered. Like Farro, Purple Carrots go back in time quite a ways themselves. In fact, all carrots were originally purple before being bred to be the orange roots that we recognize today. Why would they ever want to change these beauties? Gorgeous though they may be, this carrot variety is incredibly healthful as well.Their deep purple color is thanks to anthocyanins, the antioxidant compounds responsible for the deep hue of Blueberries and their super nutritious status. 

Peppery Arugula, another nutrient powerhouse, anchors our salad while a bright Orange Vinaigrette offers a subtle punch. Salty Pecorino Romano lends the round note to complete this satisfying melange of flavors. An ideal potluck, picnic dish, or make-ahead lunch, this Farro Salad tastes even better left over once seasonings truly marry. Farro is a sturdy grain, too. Make it ahead and it will keep its texture and pleasant chewiness until you're down to the last bite. Enjoy! 

Farro & Arugula Salad With Purple Carrots 
Serves 4 

Ingredients:
2 Cups of Water
3/4 Cup Farro, the triticum dicoccum variety, optionally soaked a few hours and then rinsed 
1/4 teaspoon Kosher Salt
2 large Purple or traditional Orange Carrots, peeled and diced 
1 small bunch of Arugula cut into thin ribbons and roughly chopped
1-2 ounces Pecorino Romano Cheese cut into thin shards and crumbled 
For the dressing:
1.5 teaspoons Olive Oil
2 teaspoons Red Wine Vinegar
1 Tablespoon Orange Juice
Salt and Pepper to taste 

Method: 
1. Combine the Farro and Water in a medium saucepan and add the Kosher Salt. Bring to a boil over a high flame. Reduce heat to a medium flame and simmer, covered, for about thirty minutes. Set Farro aside and allow to cool a bit.

2. Combine the dressing ingredients in a small bowl. 

3. Toss the Farro with the Arugula, diced Carrots, and Pecorino Cheese. Slowly pour the dressing over, tossing gently until well incorporated. Ideally, allow this to sit at least a half hour. If you need to serve it right away that's ok too. Taste for Salt and add a few turns of freshly ground Pepper. Serve and enjoy!

A Luxe Hors D'Oeuvre - The Perfect New Year's Party Offering

With 2011 drawing to a rapid close, we here at NK are getting ready to face the sobering reality of New Year's resolutions. Among other goals, we'll be trying to shave off some of those extra holiday pounds and attempting to return to our usual frugal approach to elective spending. After a solid month of revelry and excess - two of my favorite pastimes - we hope to tighten our belts in more ways than one.


But New Year's Eve is just one of those nights that calls for celebration. For me, that means special food.


Even if your holiday dinner or evening plan is intended to be easy on the wallet, I am a big believer in including, if you can, one item that just feels luxurious. If you are attending or hosting a budget-friendly NYE party in the home, why not create one lovely hors d'oeuvre that befits this special night? 


For us, this year's "special bite" will be Truffle Tremor, Hot Soppressata and Pepper Jelly Crostini. 
I love this hors d'oeuvre because it combines humble and luxurious ingredients to create a very unique and delicious taste. The result will be a peppery, smoky, sweet, and savory bite that always gets raves.  

Truffle Tremor, Soppressata and Pepper Jelly Crostini, Photo: NK

Truffle Tremor is a wonderful aged goat cheese from a company called Cypress Grove. Flecked with black truffles, this creamy, slightly salty chèvre is really something to talk about. It is mouthwatering on its own with just a piece of crusty bread, which was how I first experienced it a year ago. After a few bites, I found myself scouring the web for ways to put it in a more complex dish. Finally, I happened upon a Truffle Tremor crostini recipe on www.denverpost.com.


Below is NK's slight adaptation on this luxurious party app that is sure to wow! 


Truffle Tremor, Hot Soppressata and Pepper Jelly Crostini 
Adapted from The Denver Post
Serves 6 - 8


Ingredients:
One foot-long baguette sliced in to 1/4 inch pieces 
1/2 pound Cypress Grove Truffle Tremor Cheese (chilled for easy slicing)
1/4 pound thin-sliced Hot Soppressata, rounds cut down the middle into half moons
1 Jar Red Pepper Jelly - we prefer Stonewall Kitchen brand: Check them out here
A handful of Baby Arugula or other spicy flavored micro greens (optional)
White or Black Truffle Oil (optional)


Method:
Slice your bread. 
Toast it, or if using optional Truffle Oil, brush the bread with Oil before toasting, finishing with a very light sprinkle of Sea Salt. 
Remove cheese from the fridge and cut off the back portion of the rind for easier slicing. 
Warm a flat edged knife in a cup of hot water and cut thin, triangular slices of cheese. Wipe your knife and rewarm in water between each slice. 
Note: If slicing proves difficult or cheese breaks apart, feel free to let it come to room temperature and spread it/press it onto the bread - it will be just as tasty! 
Place a triangle of cheese in the middle of your bread round.
Place two half moon pieces of soppressata onto the cheese folded in half, or in whatever formation looks nice, pressing the pointed edges into the cheese to affix. 
Pop in a few arugula leaves (to enhance the spicy flavor and for color).
Dot with red pepper jelly to taste.  

Pepper Jelly pictured with beautiful
handmade napkins from Boxwood Linen
Check Boxwood Out Here Photo: NK

Serve and Enjoy.


Happy New Year to you and yours from NK!